Title: Sally's Potato Salad
Categories: Salad Diabetic
Yield: 16 Servings

6	md	Potatoes, red; cubed
1 1/2	c	Celery; chopped
1 1/2	c	Broccoli florets, fresh
3/4	c	Beans, fresh green; blanched
1/2	c	Caulifowerets, fresh
1/2	c	Pepper, sweet red; julienned
1/4	c	Dressing, fat-free ITALIAN
1/2	c	Mayonnaise, low-fat
2	ts	Salad dressing mix, Ranch dry fat-free
1/4	ts	Pepper

Cook potatoes in boiling water until tender. In a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper, and Italian dressing. Drain potatoes and add to the vegetable mixture. Combine mayonnaise, salad dressing mix and pepper; pour over the vegetable mixture and toss to coat. Cover and chill for at least 2 hours.

Diabetic Exchanges: One 1/2 cup serving equals 1 vegetable, 1/2 fat; also, 37 calories, 75 gm sodium, 2 mg cholesterol, 4 gm carbohydrate, 1 gm protein, 2 gm fat.

From: Margaret Young Date: 12 Apr 97 National Cooking Echo Ä

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